Crispy Pata Negrense Style Recipe

Crispy Pata

Preparation & drying: 4 hours to 1 day

Estimated cooking time: 20 minutes


Crispy Pata Ingredients:

• 1 Pata (front or hind leg of a pig including the knuckles)


• 1 bottle of soda (7Up or sprite)


• 1 tablespoon of salt


• 2 tablespoons patis (fish sauce)


• 1/2 tablespoon baking soda


• 1 tablespoon of monosodium glutamate (MSG)


• 4 tablespoons of flour


• Enough oil for deep frying


• Enough water for boiling

Crispy Pata Cooking Instructions:

Clean the pork pata by removing all hairs and by scraping the skin with a knife. Wash thoroughly.

Make four to five inch cuts on the sides of the pata.

On a deep stock pot, place the pata in water with soda and salt. Bring to a boil and simmer for 20 minutes. Then add the baking soda and continue to simmer for another 10 minutes.

Remove the pata from the pot and hang and allow to drip dry for 24 hours. An alternative to this is to thoroughly drain the pork pata and refrigerate for a few hours.

After the above process, rub patis on the pata and sprinkle flour liberally.

In a deep frying pot, heat cooking oil and deep fry the pork pata until golden brown.


Crispy Pata Dip Sauce:


Mix 3/4 cup of vinegar, 1/4 cup soy sauce, 2 cloves of crushed garlic, 1 head of diced onion and 1 hot pepper. Salt and pepper to taste.

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Loming Batangas, Lomi Batangas Style

Loming Batangas, Lomi Batangas Style. I have been planning to cook loming Batangas for a while now. It was very difficult because I am overseas and I do not have the right ingredients. However I finally have a go using ingredients which I used in my previous lomi recipes. Click the link below to see the recipes of my previous lomi post in the archives.

Lomi with Patola
Lomi, Hokkien Noodles Lomi Style
Seafood Lomi
Special Lomi
Pansit Lomi

For the noodles I used fresh Hokien noodles in plastic pack, these are readily available in most supermarkets here. Instead of boiled quail egg I used regular chicken egg. I did not have also the fish balls or meat balls but it will do without them, if you happen to have them just fry them then add them on the last minute of cooking or add them as garnish. I did not have also the kikiam instead I used Chinese sausage plus a few dash of Chinese five spice as an alternate ingredients. The great thing is the dish turned out great. I was too excited I forgot to take a photograph of the dish served with the garnish and dipping sauce. Here is the recipe of my version of Loming Batangas, Lomi Batangas Style.

Ingredients:

1 kilo fresh thick egg noodle or miki noodles (I used Hokien noodles)
1/2 kilo liver, sliced into 1/2” thick
1/2 kilo pork, cut into thin slices or strips
2-3 Chinese sausage, sliced crosswise diagonally (use kikiam if available)
1/2 head garlic
1 medium size onion chopped
1/2 cup cornstarch
6 hardboiled eggs, shelled
6 eggs, beaten
1-2 tbsp. sugar
chicharon baboy, pork crackling
fried garlic garnish
Chinese five spice powder
salt and pepper
cooking oil

Cooking procedure:

Wash, rinse and pat dry the pork liver, season with salt, in a frying pan heat generous amount of cooking oil until it start to smoke. Fry the pork liver in batches for 1 to 2 minutes each side, keep aside, when ready to use slice thinly. Now wash and soak the egg noodles with warm water for about 3 to 5 minutes, rinse and drain, keep aside.

I a large saucepan sauté the garlic and onion until fragrant then stir in the Chinese sausage, stir-cook for 2 to 3 minutes. Add in the pork and continue to stir-cook for 2 to 3 minutes. Season with salt and pepper to taste, add a few dash of the Chinese five spice, about 2 to 3 pinch. Stir-fry for another 2 to 3 minutes. Add in about 2 to 3 liters of water or half full of the sauce pan. Bring to a boil and simmer for 3 to 5 minutes, remove scam that float out. Add in the egg noodles and continue to simmer for 8 to 10 minutes or until the noodles are soft but firm, add more water as necessary. Correct saltiness if required. Thicken sauce with the cornstarch dissolved in 1/3 of water, stir cook for about 1 to 2 minutes. At this time add in the whole hard boiled eggs, alternately the egg can be added sliced as garnish when served. Add in the sliced fried pork liver or alternately serve as garnish. Pour in the beaten egg while slowly stirring the noodles, cook for another minute. Serve immediately while steaming hot, garnish with fried garlic and chicharon baboy. Serve also with soy sauce and chopped onion and kalamansi or lemon.

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Pork Steak / Beef Steak Negrense Style Recipe

Pork Steak

Estimated time to prepare and cook: 50 minutes


Pork / Beef Steak Ingredients:

• 3/4 kilo tender pork or beef steaks, sliced


• 1 tablespoon kalamansi or lemon juice


• 5 tablespoons soy sauce


• 3 cloves of garlic


• 1 small piece ginger, crushed


• 1/2 teaspoon ground black pepper


• 1/2 cup onions, sliced in rings


• 4 tablespoons cooking oil

Pork / Beef Steak Cooking Instructions:

Marinate the pork or beef steak in kalamansi (lemon) juice, garlic, ginger, soy sauce and pepper for 30 minutes.

In a frying, add cooking oil. Add the marinated pork or beef steak and cook slow until done.

Increase heat for a minute or two to brown steaks.

Add the sliced onions and continue to cook for another minute.

Serve on a platter including the oil and sauce.

Best served with hot plain rice.

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Paksiw na Pata Batangas Style

Paksiw na Pata Batangas Style. Cooking pata paksiw style using vinegar only, yes no soy sauce and with some broth. Paksiw na Pata in vinegar only is not limited to Batangas, I have tasted Paksiw na Pata or Pork without the usual soy sauce on other parts of the country. The pork is simply stewed vinegar and garlic, some time with onion and or peppercorns. This version of pork paksiw is normaly or originaly cooked by our grannies and at rural areas, where at times soy sauce may not be available.

Paksiw na pata in vinegar only is very simple to make and with minimum ingredients. Pork knuckles and feet are preferably used which is boiled with garlic and onions till tender and seasoned with vinegar and salt. I contrast with Paksiw na Pata with soy sauce with sticky sweet and sourly sauce Paksiw na Pata in vinegar only is cooked with some salty sourly broth which is best mixed with steaming white rice.

Here is the recipe of my Paksiw na Pata Batangas Style, try it.


Ingredients:

1 medium to large size pork leg, pata with knuckles and feet
1/3 - 1/2 cup vinegar
1/2 head garlic, peeled, crushed
2-3 medium size onion, peeled, quartered
2-3 long green chili
2-3 tbsp. peppercorns
salt

Cooking procedure:

Ask the butcher to saw cut pork leg/feet crosswise at 1 1/2” in thickness. Wash pork leg/feet thoroughly and drain. Place the pork leg/feet, the peppercorns and garlic in a large sauce pan add in water up to about an inch above the pork. Bring to a boil and simmer for 30 to 45 minutes. Remove all scum that rises to the surface. Watch the liquid level and add more water as necessary. Now add in the onions and vinegar and continue to simmer for another 15 to 30 minutes or until tender, pork skin should be soft like chewy gelatin. season with salt to taste. Add in the long green chili on the final 3 to 5 minutes of cooking. Serve hot with a lot of rice.

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Braised Lamb, Pinoy Style

Braised Lamb, Pinoy Style. Most Pinoy would avoid lamb for a dinner but today I want to share a good recipe of lamb that worth trying if you are and overseas Pinoy. Yes I said overseas Pinoy, lamb is not readily available back home in the Philippines. Lamb may be available in some bigger supermarkets and meat shops in Manila but most likely it is overpriced. While lamb is readily available in most supermarkets overseas including here in Australia, most Pinoy would probably avoid it and would prefer to by pork instead.

This is not the first time that I have posted a Pinoy inspired lamb recipes here at OPC. Check the link below to see the recipes should you are trying to find a Pinoy lamb recipe for your next dinner.

Lamb Kaldereta, Batangas Kaldereta Style
Fried Lamb Chops with Vinegar Garlic Chili Dip
Lamb Adobo

Here is the recipe of my Braised Lamb, Pinoy Style.


Ingredients:

1 Kilo leg of lamb, cut crosswise
1/2 garlic, crushed
2 thumb size ginger, sliced
1 stick cinnamon
3-4 pieces star anise
1-2 tbsp. peppercorns
2-3 tbsp. brown sugar
1/2 cup dark soy sauce
1/4 cup black bean sauce
1/4 cup hoisin sauce
1/4 cup cornstarch
salt to taste
1 small bundle spring onion chopped

Cooking procedure:

In a large sauce pan put the lamb and fill with water up to about 1” above the meat. Bring to a boil and simmer for 3 to 5 minutes. Drained the boiled lamb in a colander and rinse in a running water to remove scum and return to the sauce pan. Add in fresh water up to about 1” above the meat then add in all the remaining ingredients except the, spring onion, cornstarch and salt, replace lid. Bring to a boil and simmer at medium to low heat for about 1 1/2 to 2 hours, add more water as necessary, or until very tender and the meat start to fall out from the bones. Reduce liquid to about half then correct saltines if required. Thicken sauce with the cornstarch diluted in 1/4 cup of water. Cook for about a minute more. Serve garnish with spring onion.

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Beef Morcon Recipe Negrense Style

Beef Morcon

Estimated cooking time: 2 to 3 hours.


Beef Morcon Ingredients:

• 1 kilo beef, sliced 1/4 inch thick (3 pcs.)


• 1/4 kilo ground beef liver


• 200 grams sliced sausages or ham


• 200 grams pork fat (cut is strips)


• 3 hard boiled eggs, sliced


• 100 grams cheddar cheese in strips


• 100 grams grated cheddar cheese


• 2 onions, chopped


• 5 bay leaf (laurel)


• 1/2 teaspoon of ground black pepper


• 1/2 cup vinegar


• 2 teaspoon salt


• 2 cups of water


• 2 meters thread or string (for tying)

Beef Morcon Cooking Instructions:

Spread and stretch the sliced beef on your working table.

Arrange the filling on the sliced beef: sausage strips, cheese strips, sliced eggs, pork fat and some ground liver.

Roll the sliced beef with all the filling inside and secure with a thread or string.

Repeat the procedure for the two remaining beef slices.

On a pot, place the beef rolls and put the water, the remaining ground liver, grated cheese, chopped onions, bay leaves, ground black pepper and salt.

Cover the pot and bring to a boil. Simmer for one hour.

Add the vinegar and continue to simmer of another hour or until beef is tender.

Slice the beef morcon, arrange on a platter and top with the sauce/ gravy poured on top.


Cooking Tips:

A spoon or two of flour can be added to water to thicken the sauce.

Instead of boiling in a pot, you can use a pressure cooker for faster cooking.

Optional: Garnish with olives before serving.

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Beef Mechado Negrense Style Recipe

Beef Mechado

Estimated cooking time: 1 hour


Beef Mechado Ingredients:

• 1 kilo of beef cut into chunks


• 1/8 kilo of pork fat cut into strips


• 4 onions, peeled and quartered


• 5 medium potatoes, quartered (optional: fried)


• 1 medium sized carrot, sliced in 1/2" sections


• 2 red bell pepper, sliced


• 2 cups beef stock or 2 bouillon cubes dissolved in water


• 3 bay leaves (laurel leaves)


• 1/4 -cup vinegar


• 2 cups tomato sauce or 1/2 cup tomato paste


• 1 cup soy sauce


• salt & pepper to taste

Beef Mechado Cooking Instructions:

Cut an incision on the beef chunks and insert a pork strip in the middle (mitsa)

In a casserole, combine the beef (with the fat), tomato sauce, soy sauce, bay leaves and beef stock. Bring to a boil and simmer until the beef is almost tender

Add the vinegar and let boil for a minute or two

Add the potatoes, onions, carrot, and bell pepper

Let simmer until potatoes and carrots are cooked - occasionally stir to thicken sauce

Serve hot with white rice


Beef Mechado Cooking Tips:

Pressure cook the beef with the beef stock for faster cooking time.

Fry the potatoes before adding to the casserole.

Add 2 to 3 tablespoons of olive oil and stir when the mechado dish is almost done for added flavor.

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